1 cup brown rice
1 cup carrot, shredded
2 cups pineapple, sliced
1 cup red pepper, sliced
1 cup red cabbage, sliced
2 cups (packed) kale, massaged
1 cups bean sprouts
½ cup sweet chili dressing
½ Tbsp sesame seeds, toasted
2 Tbsp green onions, sliced
Cook brown rice according to the package instructions. Once cooked, allow to cool completely. Set aside.
Cook Kevin’s Kung Pao Chicken according to package instructions. Set aside.
Begin assembling the Buddha bowls by adding ½ cup of brown rice to a bowl, followed by ½ cup of shredded carrots, 1 cup of sliced pineapple, ½ cup of sliced red bell pepper, ½ cup of sliced red cabbage, 1 cup of massaged kale, 1 cup of bean sprouts, and 1 cup of Kevin’s Kung Pao Chicken.
Pro tip: Massage the kale using your hands with a drizzle of extra-virgin olive oil until soft.
Drizzle ¼ cup of sweet chili dressing over the salad and top with ¼ tbsp of sesame seeds and 1 Tbsp of green onions.
Repeat steps 3 and 4 to create 2 bowls.